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Omg, look what arrived in the mail? Thank you @reneredzepinoma@nomaferments@davidzilber for writing this gem. Can’t wait to share all the magic that Fritz @holdyourfreckles and I are about to create. Taking #seanaeats to a whole new level with @seanyp42. If I were to describe the feeling I think the closest thing would be between feeling like a kid in a candy store while spotting Santa on Christmas Eve. Oh my f$&@ing Santa!

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Not a big fan of chicken breast. Especially when it’s boneless, skinless. It’s deprived of flavor, fat and joy but for whatever reason it’s popular af in grocery stores, restaurants and all throughout the U.S. I’m almost embarasssed to even post this, especially since even the dish isn’t authentic either but for some reason garlic and ginger just makes everything better. This dish was developed in Taiwan and popularized in America but it’s called Mongolian chicken. Go figure. Supposedly it’s named after the way the dish is made. Prepared and cooked on a big open surface like teppanyaki, was developed first in Taipei, Taiwan. This method reminded them of Mongolian traditions and eventually it all got lost in translation. This dish is simple and super quick and easy to make. All you need is a wok, chicken, ginger, garlic, cornstarch scallions and a few other things and voila, dinner is served in 15 mins. #seanaeats#fritzydrools#icantbelieveijustwroteaboutchickenbreast#mongolianchicken